CAJUN CRAB CHEESECAKE

Cajun Crab Cheesecake image

Provided by By Betty Crocker Kitchens

Time 5h50m

Yield 16

Number Of Ingredients 12

1 3/4 cups Progresso™ Plain Bread Crumbs
2 teaspoons dried salt-free Cajun seasoning
1/2 cup butter, melted
2 (8-oz.) pkg. cream cheese, softened
2 oz. (1/2 cup) shredded fresh Parmesan cheese
1 tablespoon dried salt-free Cajun seasoning
2 teaspoons prepared horseradish
1/4 cup dry sherry
2 eggs
2 (6-oz.) cans crabmeat, well drained
1/4 to 1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1 tablespoon diced red bell pepper

Steps:

Heat oven to 325°F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch springform pan.
In large bowl, combine cream cheese, Parmesan cheese, 1 tablespoon Cajun seasoning and horseradish; beat with electric mixer at medium speed until smooth. Add sherry; beat well. Beat mixture at high speed for 2 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat and hot pepper sauce just until combined. Pour into crust-lined pan.
Bake at 325°F. for 50 to 60 minutes or until filling is set. Cool in pan on wire rack for 30 minutes. Cover; refrigerate at least 4 hours and up to 24 hours before serving.
Just before serving, remove sides of pan; place cheesecake on serving platter. Garnish with bell pepper. Serve immediately, or let stand at room temperature for about 30 minutes before serving. If desired, serve with assorted crackers.

Nutrition Facts : Fat 3, ServingSize 1/16 of Recipe